Cof­fee and wal­nut cake

serves / 8 prep / 15 min­utes cook / 40 min­utes

The Daily Examiner - - MEAL PLANNER - Recipe by Valli Lit­tle Photo by Jeremy Si­mons


200g soft­ened un­salted but­ter, chopped

1⁄2 firmly packed cup (125g) brown sugar

1⁄2 cup (110g) caster sugar 3 eggs

1 1⁄3 cups (200g) plain flour, sifted

1⁄2 tsp bak­ing pow­der 50ml milk

1 cup (120g) chopped wal­nuts, plus ex­tra to serve 90ml cof­fee essence

1 1⁄3 cups (200g) ic­ing sugar, sifted

COF­FEE BUT­TER­CREAM: 120g soft­ened un­salted but­ter, chopped

2 2⁄3 cups (250g) ic­ing sugar 2 tbsp cof­fee essence

1. Pre­heat the oven to 180C. Grease and line a 23cm x 12cm x 7cm loaf pan.

2. Beat but­ter, brown sugar and caster sugar with elec­tric beat­ers un­til thick and pale. Add the eggs, one at a time, beat­ing well

af­ter each ad­di­tion. Fold in the flour and bak­ing pow­der, fol­lowed by the milk, wal­nuts and 50ml cof­fee essence. Spoon into the pan and bake for 35-40 min­utes un­til a skewer in­serted into the cen­tre comes out clean. Cool slightly, then turn out onto a wire rack to cool com­pletely.

3. For the but­ter­cream, beat the but­ter, ic­ing sugar and cof­fee essence with elec­tric beat­ers un­til thick and pale.

4. Slice the cake hor­i­zon­tally into 3 lay­ers. Place bot­tom layer on a serv­ing plate and spread with half the but­ter­cream. Top with an­other layer and re­main­ing but­ter­cream, then place re­main­ing cake layer on top.

5. To make the ic­ing, place ic­ing sugar and re­main­ing 2 ta­ble­spoons of cof­fee essence in a bowl and stir un­til smooth. Pour over the cake, al­low­ing it to drip down the sides. Gar­nish with ex­tra nuts, then serve.

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